Pheasant And Quail With Caramelized Onions And Mushrooms


Course : Meat - Game
Serves: 4
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Ingredients:


2 large pheasant breasts -- * see note

3 large quail breasts -- on the bone,

4 tablespoons butter

4 large yellow onions -- sliced thin

1 pound mushrooms -- sliced

1/2 cup heavy cream

1 teaspoon fresh chopped rosemary

1 teaspoon salt and pepper -- to taste

---MARINADE---

3 cups cabernet wine

4 cloves garlic

1 tablespoon fresh rosemary

1 teaspoon fresh thyme

1/2 teaspoon fresh ground black pepper

---DREDGING MIXTURE---

1 1/2 cups flour

1 teaspoon salt

1/2 teaspoon black pepper
 

Preparation / Directions:


*cut each pheasant breast into four strips *cut each quail breast in half lengthwise Marinate meat 12 to 24 hours. Remove meat from marinade. Reserve marinande. Combine dredging mixture. Dredge meat, shaking off excess. Melt 4 tablespoons butter in a Dutch oven or heavy stewing pot. Saute meat in butter until browned. Remove meat and set aside. Then drain all but 2 tablespoons butter from skillet. Add onions to skilles and saute until browned, stirring often. Add mushrooms. Saute 2 minutes more. Add reserved marinade and boil, stirring for 5 minutes. Add meat pieces and cover. Bring to a simmer and cook 45 minutes covered. Stir occasionally. Add water or wine if stew gets dry. After the stew has cooked, test meat for tenderness. Add heavy cream, fresh chopped rosemary, and salt and pepper to taste. Stir to combine, then simmer 10 minutes or longer. Remove from heat and serve with mashed potatoes seasoned with 1/4 to 1/2 cup cheese such as Gorgonzola or other blue cheese.

 

Nutritional Information:

1803 Calories (kcal); 94g Total Fat; (46% calories from fat); 37g Protein; 211g Carbohydrate; 287mg Cholesterol; 2683mg Sodium


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